Veggie Fritters

• 1/2 pound vegetable like carrots, zucchini, squash, broccoli, sweet potatoes, or potatoes; pealed if skin is tough and shredded
• 2 stems or 2 handfuls of greens like kale, swiss chard, spinach, beet greens, or collards; chopped
• 1/2 small onion, 2 scallions, or 1 shallot, minced
• 1/2 teaspoon baking powder
• 1/4-1/3 cups all purpose flour
• 1 egg, whisked
• olive oil or vegetable oil for frying
• Greek yogurt, plain yogurt, or sour cream for serving

1. If you're using a wet vegetable like zucchini or squash as your main, you'll want to squeeze out the liquid. You can do this by wrapping the shredded vegetable in a cheese cloth or clean kitchen towel and wringing it out.
2. Combine vegetable, greens, onion, salt, and baking powder in a large bowl. Stir in 1/4 cup flour and mix until flour is well incorporated into vegetables. Add in egg and mix. If mixture feels too wet, add in additional flour, 1 tablespoon at a time.
3. Heat a tablespoon of oil in a heavy bottomed skillet over medium high heat. Drop in 2-3 tablespoons of fritter batter and push down gently with a spatula. Fry until golden brown on one side, about 2 minutes. Flip and brown on remaining side. Repeat until all of batter is used up.

carrots, stems, onion, baking powder, flour, egg, olive oil, yogurt

Taken from food52.com/recipes/60865-veggie-fritters (may not work)